subscribe today for all the latest deliciousness

Carrot Cake Trifle

2/26/18

As we head into spring and the upcoming Easter season, this Carrot Cake Trifle should be a must on your dessert list!

Of course one of the staples at our Easter gathering is always Carrot Cake. It’s just a given right? Well, what if you take that homemade carrot cake and turn it into a delicious fruit infused trifle? It’s heavenly! My husband could not stay out of this and after about day 3 of him eating it, he told me I had to make this again for Easter. I was already 10 steps ahead of him because it’s on my list. It should be on yours too.

This can be made with a great gluten-free flour or regular flour.

I decided to adapt my great aunt’s Old Fashioned Carrot Cake recipe to make this trifle. I made the carrot cake but then crumbled it up to make the trifle, mixed it with the cream cheese frosting and it’s just divine. Then, I added canned peaches and apples to it too. At this point you can add in any fruit topping that you prefer.

Those two seemed to compliment the flavors of the carrot cake well and turned out beautifully too. I think the best part though of the cake is all the black walnuts that are sprinkled on the trifle too.

This is one of those that you can easily make and get your kids involved too.

Carrot Cake Trifle

This Carrot Cake Trifle is a great option for dessert, plus gluten free too!

Prep Time20minutes

Cook Time30minutes

Total Time50minutes

Servings12+

Ingredients

Cake:

1 1/2CupsGranulated Sugar

1CupVegetable Oil

2 1/2TbspHot Water

3Eggs

1TspBaking Soda

1 1/2CupsAll-Purpose Flour or Gluten Free All-Purpose Flour

1TspCinnamon

1TspBaking Powder

1/4TspGround Nutmeg

Pinchof Salt

1CupGrated Carrots

1/2CupBlack Walnuts

Icing:

1Stick Unsalted ButterSoftened

1 8ozPackage Cream CheeseSoftened

1TspVanilla

3 1/2CupsPowdered Sugar

1/2Black WalnutsReserve a few for the topping

Filling:

1Can of Peach Fruit Filling

1Can of Apple Fruit Filling

Reserved Black Walnuts

Instructions

Preheat the oven to 350*.

Combine all the cake ingredients except the walnuts in order in a stand mixer.

Add in 1/2 Cup of Black Walnuts to the batter.

Spray 2 8 inch cake pans with non-stick spray.

Pour 1/2 of the batter in each round cake pan.

Bake for 35 minutes on 350* or until fully cooked.

Let the cakes cool for about 5-10 minutes then rip them up into small pieces and set aside in a bowl.

In a mixing bowl, cream together the butter and cream cheese.

Whisk in the vanilla and powdered sugar, fold in the walnuts.

Mix this well until the icing is formed.

In a trifle bowl, add half the cake to the bottom, then fruit filling, and a layer of icing and black walnuts.

Repeat this and add additional black walnuts to the top.

Serve immediately or chill and serve.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Disclaimer: This post contains links to products that I recommend. Many of those links may be affiliate links. In using those links, it does support the ongoing post and recipes shared on this website.

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Current ye@r *

Leave this field empty

Kristy Still is the creator of Mommy Hates Cooking. A food website that started out of her desire to love cooking. Over the past many years, she's turned it into a passion. She now shares recipes daily that are perfect for all families and taste!